Chicken Pesto Pasta Salad

Ingredients

• 1 Pound boneless skinless chicken breasts - 1 lb, Cut into 1-inch pieces on a separate board.
• 12 Ounce rotini pasta - 12 oz
• 1 Pint cherry tomatoes - 1 pint, Halved before folding into the salad.
• 8 Ounce mozzarella pearls - 8 oz, Drain before adding to the pasta salad.
• 3 Cup baby spinach - 3 cups, Roughly chopped before folding into the salad.
• 0.5 Cup basil pesto - 1/2 cup
• 1 Tablespoon olive oil - 1 tablespoon
• 2 Tablespoon lemon juice - 2 tablespoons
• 1.5 Teaspoon kosher salt - 1 1/2 teaspoons, Divided: 1 teaspoon for pasta water and 1/2 teaspoon for chicken.
• 0.5 Teaspoon black pepper - 1/2 teaspoon

Instructions

1. Boil water and prep ingredients

   1. Bring a large pot of water to a boil with *1 teaspoon kosher salt*. While it heats, *halve the cherry tomatoes*, *roughly chop the baby spinach*, drain the mozzarella pearls, and cut the chicken breasts into *1-inch pieces* on a separate board.

2. Cook and cool the pasta

   2. Add rotini to the boiling water and cook *until al dente*, 8-10 minutes. Reserve *1/4 cup pasta water*, then drain and rinse under cool water for *30 seconds*.

3. Cook the chicken

   3. While the pasta cooks, heat olive oil in a large skillet over *medium-high heat*. Season chicken with the remaining *1/2 teaspoon salt* and black pepper, then cook until *golden and 165°F*, 6-8 minutes.

4. Make the pesto pasta base

   4. In a large mixing bowl, stir together *basil pesto*, lemon juice, and 2 tablespoons reserved pasta water. Add the rotini and chicken, then *toss to coat* until the pesto looks *lightly glossy*.

5. Fold in vegetables and cheese

   5. Fold in *cherry tomatoes*, *mozzarella pearls*, and baby spinach. Serve *slightly warm*, then chill leftovers promptly for an easy *make-ahead lunch*.